TURKEY RAISING 



eggs as well. The thermometer should be so placed that 

 the bulb is about on a level with the top of the eggs. If 

 the thermometer is left in the same position as when it is 

 used in hatching hens' eggs the temperature should be J4 

 to I degree lower than that used for hatching hens' eggs. 



A temperature ranging about 102 degrees for the first 

 week, slightly more than this for the second week and 

 103 degrees the third and fourth weeks seems to give good 

 satisfaction. If the temperature runs up to 104 or even 

 to 105 at hatching time, it will do no harm. If the hatch- 

 ing is completed earlier than with natural incubation, it 

 is an indication that a temperature slightly too high is 

 being used. Beginning with the third day and continuing 

 until the first egg pips, the eggs should be turned twice a 

 day, that is, in the morning and in the evening. During 

 the first week, the eggs do not need to be cooled longer 

 than the time required to turn them leisurely. After the 

 first week and until the machine is shut up for hatching, 

 they should be cooled until they feel cool when held 

 against the face. 



In hatching turkey eggs in an incubator it is best to use 

 considerable moisture. A good practice in this respect is 

 to sprinkle the eggs with water warmed to about blood 

 temperature each day during the last week right up to 

 the time the eggs pip, and if the weather is warm and dry 

 a dish of warm water should also be placed on the bottom 

 of the machine under the egg trays. Poults hatched in an 

 incubator seem to be quite as healthy as those hatched 

 under turkey or chicken hens. An incubator will accom- 



